Directions:
- Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out pulp, leaving a 1/2-in. shell. Reserve 1 cup pulp (discard remaining pulp or save for another use). Invert tomatoes onto paper towels to drain.
- In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the basil, salt, pepper and reserved tomato pulp; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the liquid has evaporated. Stir in the rice, cheese and egg; heat through. Spoon into tomato shells.
- Place in a shallow 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.22 Kcal (947 kJ) | ||
| Calories from fat | 110.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.27g | 19% | |
|---|---|---|---|
| Cholesterol | 79.42mg | 26% | |
| Sodium | 525.15mg | 22% | |
| Potassium | 576.88mg | 12% | |
| Total Carbs | 9.88g | 3% | |
| Sugars | 4.66g | 19% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 19.88g | 40% | |
| Vitamin C | 18.5mg | 31% | |
| Iron | 2mg | 11% | |
| Calcium | 121.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 90.98 Kcal (381 kJ) | ||
| Calories from fat | 44.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 19% | |
|---|---|---|---|
| Cholesterol | 31.94mg | 26% | |
| Sodium | 211.19mg | 22% | |
| Potassium | 231.99mg | 12% | |
| Total Carbs | 3.97g | 3% | |
| Sugars | 1.87g | 19% | |
| Dietary Fiber | 0.8g | 8% | |
| Protein | 7.99g | 40% | |
| Vitamin C | 7.4mg | 31% | |
| Iron | 0.8mg | 11% | |
| Calcium | 48.7mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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